Experienced housewives revealed 10 secrets of airy mashed potatoes

Who would refuse a side dish in the form of tender and airy mashed potatoes, which will complement any meat and fish dishes. But we don't always manage to cook puree correctly: the color changes, lumps appear and an unpleasant aftertaste.

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However, these nuances arise only because you prepare the dish incorrectly.

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10 secret techniques of experienced housewives will help you make perfect mashed potatoes:

1. Choose the right potatoes: we need varieties that boil well. It is also advisable to choose small potatoes of the same size for cooking. If you only have a large potato, then cut it in half.
2. It is not recommended to add salt during frying, because the potatoes begin to fall apart, but we need it for mashed potatoes. In addition, it will make the dish tastier.
3. During cooking, you can add 2-3 peeled cloves of garlic: this will give the finished puree an interesting shade of taste.
4. It is best to beat the puree using improvised means: a mixer is absolutely not suitable for this task.
5. The tastiest dish comes from those housewives who prepare puree with milk or cream.
6. If you add a small piece of butter, the puree will become more delicate and pleasant to the taste.
7. Important: milk or cream should be warm. If you take them out of the refrigerator and immediately add them to the puree, instead of a dish of a pleasant golden color, you will get a strange gray mass. If it was not possible to eat everything, you can use potatoes to fill pies.
8. You can add spices to this dish. Black pepper, turmeric, dried herbs, fresh greens, ginger and cumin are ideal.
9. Purée goes well with fried mushrooms and onions. In this case, you don't need any meat “additions”.